Journal
Notes from the fire
Stories from the kitchen: the farm, the ageing room, the wood, and now and then a recipe.
Inside the ageing room
What 35 days against a wall of salt does to a sirloin, and why a fifth of it never reaches the plate.
Why we cook on oak
Four tonnes a month, split by hand and seasoned for two years. What the wood does that gas can't.
Members only
The chef's rub, and how to cook a steak at home
The pepper rub on our short rib, and Mara's method for a thick steak on a barbecue or in a pan. For members.
Fire nights, first
Once a month: the next whole-beast dinner, wine nights with the growers, and the new cuts as they come out of the ageing room.